How to make jujube chiffon cake

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  1.Pour water (or pure milk) and corn oil into a large bowl, stir for a few times, and sift in Stir the low flour until there is no dry powder, and preheat the oven to 170 degrees

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  2. Join in four times Four egg yolks, stir until smooth and delicate

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  3.Add jujube paste, stir well and set aside

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  4.Put the egg whites into a water-free and oil-free egg-beating bowl, and add the white sugar in three times.Beat until wet foam (lift up the egg beater and pull out the small triangle with a small hook)

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  5.Take one-third of the egg whites and mix them with the egg yolk paste, stir evenly, then pour the egg yolk paste into the egg white bowl and mix well, pour it into the mold and shake it twice to knock out big bubbles, and smooth the top a little

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  6.Put it into the middle and lower layers of a preheated 170-degree oven and heat it up and down for 40 minutes.Turn it over immediately after taking it out of the oven., remove from the mold after complete cooling